Have you eaten a deep fried hamburger?

[actualliberalnotoneofthose]

@puzzlegal

From my perspective, the point of hamburgers is that they are cheap and easy. Frying them means they are a lot of work to cook, a lot of work to clean up, and then I’d have to throw out a pot of oil. No way.

I get this and tend to have the same approach but I will spend just as much time and mess to turn a $2 bag of potatoes into french fries. That’s a little more necessary (to me), though.

[puzzlegal]

I like french fries, but I buy them from restaurants that have fryolators. Yeah, they are much better when they are actually fried.

[Treppenwitz]

@Skammer

We went to an Octoberfest-type event this year and my son got a deep-fried burger. But this was a fully dressed burger (cooked patty, cheese, lettuce, onion, bun) dipped in batter and deep-fried. That’s what I thought this thread would be about.

I had a bite. It was… okay, I guess, but not better than a regular hamburger. More of a novelty.

Yes - I’ve had this, a long time ago. I was thinking it must have been in my Northern youth, but maybe…hmm - Berlin? Something like a schnitzel?

While I go on researching The Northern Chippies I Knew, there’s this:

https://groceries.asda.com/product/burgers-grills/tonys-chippy-beef-burgers-in-crispy-batter/910000054419

The cooking instructions include: Deep Fry - From Frozen: Preheat oil to 190°C and lower burgers gently into the oil. Cook for approx. 5-6 minutes until crisp and golden.

Enjoy

j

[bump]

@Chefguy

No, and I never will. I see no point in ruining a good burger like that. The first thing that will happen when the patty hits the hot oil is that most of the fat in the burger will liquefy and join its brothers in solidarity. The resulting patty will be more like sawdust than meat.

It’s not going to instantaneously heat up to temp or anything; that’ll definitely happen on the outside, but if you’re judicious about it, you might be able to keep it juicy at the same time getting it really browned all over.

Seems like the trick would be time, oil temp and % of fat in the meat.

[pulykamell]

@bump

It’s not going to instantaneously heat up to temp or anything; that’ll definitely happen on the outside, but if you’re judicious about it, you might be able to keep it juicy at the same time getting it really browned all over.

Seems like the trick would be time, oil temp and % of fat in the meat.

Yeah, I don’t see any reason it would dry out faster than if you just fried it normally. You just want the oil hot enough so it sears and browns the outside before the inside is overdone, just like deep frying anything else.